Optimization of the Process Design for Germinated Quinoa Milk Drink by Fuzzy Mathematical Model Combined with Response Surface Methodology
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Abstract:
The Fuzzy mathematics comprehensive evaluation method is an ideal evaluation model based on fuzzy mathematics. In this study, the black quinoa from the Jingle town, Shanxi Province was used as the raw material for studying the changes of its key nutrients at different germination stages of quinoa. A germinated quinoa-based milk drink was prepared after the optimization of quinoa germination and milk drink formulation and processing by the single factor experiments and response surface tests combined with fuzzy mathematics comprehensive evaluation method. The experimental results showed that compared with ungerminated quinoa, the protein content of the germinated quinoa increased by 11.65% after germination for 36 h (up to 16.2 g/100 g), whilst the ash content decreased by 24.78%, and the fat and starch contents decrease steadily (by 26.16% and 27.9%, respectively). The flavonoid content increased continuously, reaching 3.83 mg/g after 36 h (which was 2.5 times that of the ungerminated quinoa). The comprehensive analysis revealed that the optimal germination time for black quinoa was 36 h, and the optimized formula of quinoa milk was: germinated quinoa juice, 50.50%; stevioside, 0.10%; composite emulsion stabilizer (gellan gum: sucrose ester = 2 : 1), 0.20%. The sensory score of such drink was 87.26, and the germinated quinoa milk had a uniform color, moderate sweetness and natural quinoa fragrance.
